Bluegrass Soy Sauce, Bourbon Smoked Sesame Seeds, Bourbon Smoked Sugar, Bourbon Smoked Togarashi, Entrées, Recipes
Makes 8 skewers
1½ pounds boneless, skinless chicken thighs, cut into 1 inch pieces
8 large, thick scallions, cut into 1 inch pieces
Bourbon Smoked Togarashi, to garnish
Bourbon Smoked Sesame Seeds, to garnish
Lemon wedges, to garnish
Wood or bamboo skewers, soaked overnight in water
½ cup sake or dry sherry
½ cup plus 2 tablespoons Bluegrass Soy Sauce
3 tablespoons Bourbon Smoked Sugar
2 tablespoons mirin
- Make the yakitori sauce. Combine all the ingredients in a small saucepan. Bring to a boil, reduce heat, and simmer for 10-15 minutes or until sauce has slightly thickened to lightly coat a spoon. Set aside.
- Preheat a grill or grill pan on medium high heat. Thread 3-4 chicken pieces onto each skewer, with a piece of scallion in between each piece. Lay the skewers onto the grill or grill pan and cook, turning frequently, until chicken is cooked and slightly charred, about 6-8 minutes. Brush the skewers with the yakitori sauce and turn and cook for 2 minutes more.
- Arrange on a serving platter and garnish each skewer with smoked togarashi, smoked sesame seeds, and some lemon wedges.
Appetizers, Bourbon Smoked Paprika, Bourbon Smoked Pepper, Bourbon Smoked Sea Salt, Bourbon Smoked Sesame Seeds, Pure Cane Sorghum, Recipes
For the wings:
makes 5-6 servings
2 tablespoons baking powder
1 tablespoon Bourbon Smoked Sea Salt
1 teaspoon Bourbon Smoked Pepper
1 teaspoon Bourbon Smoked Paprika
2 1/2 pounds chicken wing sections
1 teaspoon Bourbon Smoked Sesame Seeds
2 tablespoons cilantro, chopped for garnish
For the Glaze:
1/3 cup Bourbon Barrel Aged Pure Cane Sorghum
1/4-1/3 cup sriracha sauce
1 lime, zested and juiced
1 tablespoon toasted sesame oil
Preheat the oven to 425 degrees. Line a rimmed baking sheet with aluminum foil and place a wire rack over the foil.
Whisk baking powder, smoked salt, pepper and paprika together in a small bowl. Place chicken in a small bowl sprinkle half of the baking powder mixture over the wings and toss to coat. Sprinkle remaining baking soda mixture and toss to coat again.
Place wings on the rack of the prepared baking sheet. Bake for 20 minutes. Turn wings and continue baking for 20 minutes. Turn wings again and bake until wings are browned and crispy.
Whisk sorghum, sriracha, lime zest, juice and sesame oil together in a large bowl until glaze is smooth. Add wings on a serving platter and garnish with sesame seeds and chopped cilantro. Serve immediately with any excess glaze for dipping.
** This recipe can also be done on the grill**
Makes 16 deviled eggs
1/3 cup mayo
1 tablespoon Dijon mustard
1 teaspoon White Wine Vinegar
Tomato and Smoked Paprika Deviled Egg
2 teaspoons tomato paste
1 teaspoon Bourbon Smoked Paprika, plus extra for garnish
Spicy Miso-Soy Deviled Eggs
1 teaspoon Bluegrass Soy Sauce
4 teaspoons miso paste (any variety)
1 teaspoon sriracha or your favorite hot sauce
Bourbon Smoked Sesame Seeds, for garnish
Sliced scallions, for garnish
1) Place eggs in a large saucepan and cover with water. Bring to a boil over high heat. Cover and remove from heat. Leave for 13 minutes. Place eggs in a bowl of ice water to stop the cooking and cool completely.
2) Once cool, peel eggs and slice in half. Push egg yolks into a medium bowl and add the mayonnaise, dijon mustard and white wine vinegar. Mash together with a potato masher or fork, mixing well, until very smooth. Divide mixture into two small bowls.
3) Add the variation ingredients to each bowl of egg yolk mixture and stir well to combine. Put into a piping bag fitted with a nozzle or use a ziplock bag with a small corner cut off to pipe yolks into egg white halves.
4) Garnish each deviled egg with the appropriate garnish, arrange on a platter and serve.
Bourbon Smoked Sea Salt, Bourbon Smoked Sesame Seeds, Bourbon-Madagascar Vanilla Extract, Desserts, Recipes
Makes 36 cookies
1½ tablespoons unsalted butter, room temperature
1 cup light brown sugar
1 large egg
2 tablespoons all-purpose flour
¼ teaspoon Bourbon Smoked Salt
1 teaspoon Bourbon Barrel Aged Madagascar Vanilla
1) Preheat oven to 350 degrees. In a medium bowl with an electric hand mixer, cream together the butter and light brown sugar. Add the egg, all-purpose flour, smoked salt and vanilla, beating to combine. Add the smoked sesame seeds and stir to combine.
2) Line baking sheets with parchment paper and lightly coat with baking spray. Drop a scant teaspoon amount of batter onto baking sheets, 2 ½”-3” apart. Slightly flatten each cookie with a knife dipped in ice water. Bake for about 6 minutes (middle rack is best) until lightly golden brown. Allow to cool completely on baking sheets. Remove with a thin spatula or offset palette knife. Store in an airtight container.
Grilled Kentuckyaki Salmon with Mango, Ginger Salsa
For the salmon:
4 (5-6 oz. each) salmon filets
½ cup Bourbon Barrel Kentuckyaki Sauce, plus ¼ cup for basting
* To spice it up, substitute with our Hot & Spicy Kentuckyaki Sauce!
For the salsa:
1 cup fresh mango, diced
½ cup fresh tomato, diced
½ cup cucumber, diced
2 TB cilantro leaves, chopped
juice and zest of half a lime
¼ tsp fresh ginger, grated on a microplane
Bourbon Smoked Sesame Seeds, for garnish
- Place the salmon filets in a small container or bowl. Pour over the Kentuckyaki Sauce. Marinade in the refrigerator for 1-2 hours.
- In a medium bowl, combine all the ingredients for the salsa. Refrigerate until needed.
- Heat a charcoal, gas or grill pan for medium-high heat grilling. Remove salmon from the marinade, letting excess drip off. Grill salmon, about 3 minutes on first side. Turn (when easily released) and grill the other side for about 2 minutes more, basting with the reserved ¼ cup Kentuckyaki Sauce. Remove salmon from grill and rest for 5 minutes. Serve hot or at room temperature, topped with the mango, ginger salsa and a sprinkling of smoked sesame seeds.
1/4 cup Bluegrass Soy Sauce
1 Tbsp. apple cider vinegar
1/2 tsp. finely ground cayenne
1/2 tsp. coarsely ground cayenne
Pinch of garlic powder
Mix all ingredients together. Serve with freshly blanched vegetables, fried tofu, or simply over rice.